Home sweet home.
After a 12.5 hour flight, which consisted of actual sleep and being woken up intermittently by the flight attendant who seemed to think I would prefer to eat questionably-edible airplane food than to rest (even when I had an eye mask on -_-), I’m finally home!
The humidity, now unbearable after being spoiled by perfect Cali weather for too long, greeted me along with my parents who, as Asian culture requires, had to comment on my perceptibly rounder face and weight gain. Thankfully, even with chubbier cheeks, I was allowed to indulge in one of my all-time favorite restaurants for lunch: A-Cut Steakhouse.
September 8, 2013 – A-Cut Steakhouse – Taipei, Taiwan
A-Cut is so amazing that even the bread, served at the beginning, is worth the trip and money. Fresh, warm from the oven, with just-the-right-amount-of-salty butter…
House Made Smoked Salmon Terrine
“beetroot juice marinated, crab meat, anchovy dill butter, mustard oil”
Strange presentation with the layers of salmon wrapped in seaweed… but still so good.
This soup is not your typical “cream of mushroom”—it actually tastes more of mushroom than cream, with tangible shreds of mushroom in the mixture and foam on top (slightly disrupted because my uncle didn’t realize that my new food blogging habits meant that no one was allowed to start eating until I had taken a photo of every dish haha).
Kind of mediocre, was pretty much just Caesar salad ingredients laid out aesthetically on a plate.
Surf & Turf: USDA natural NY steak 6 oz with seared king prawns
Seared King Prawn Linguine: a little too tomato-heavy for me.
“U.S. Snake River Farms Wagyu Beef Rossini”
In quotations because by itself, the name is kind of cryptic (Snake River Farms? Wagyu? and the only Rossini I know of is the composer). A better name would have been “6 oz filet with seared duck foie gras.” Or even better, and more truthful: Best. Steak. Ever.
Everyone at the table agreed that the filet was the most tender and juicy of all the steak choices. It was also the priciest, so I guess it made sense.
Cheese soufflé accompanied by guava sorbet
Some almond flavored dessert… not too exciting
Cake made from olives, with olive oil in a pipette. Interestingly tasty, but probably wouldn’t try it again. Plus, I’m pretty sure it’s a crime, not just a contradiction, for a dessert to be salty.
And finally, a latte for the jet lag… although one could argue that a food coma was the true cause of my sleepiness.